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GLUTEN FREE FOODS NEVER TASTED THIS GREAT

Tag: Cakes

Vanilla Cake with Chocolate Ganache (Gluten-Free)

Written by Sandra on . Posted in Our Recipe.

This cake is so quick and easy to make, and so deliciously simple.

Serves 6 – 8 people,

Preparation:  10 minutes to prepare and 40 min to bake.

Ingredients

680gVersatile Vanilla Cake Mix (Gluten Free)
250ml (1 cup)Oil
250ml (1 cup)Milk
4XL eggs

 Ganache Icing

175gChocolate
125ml (1/2 cup)Cream


To bake the Cake

Preheat the oven to 180degC.  Grease 24cm Spring release tin

Beat eggs on high until pale and frothy.

Fold in the flour and liquids, a little at a time, with a whisk.

Pour into cake tin and bake for 40 minutes or until done.

Allow to cool.

Versatile Vanilla Cake with Chocolate Ganache

To make the Ganache

Versatile Vanilla Cake with Chocolate Ganache - Daisy Health

Break the chocolate into small pieces and put into a heat proof bowl with the cream.

Melt either on the stove where the bowl is placed into a pot of water, or place the bowl in the microwave.  Heat gently, stirring regularly, until  melted and smooth.

Allow to cool, but pour over the cake before it is hardened.

Enjoy on its own or serve with whipped cream.

Apricot Clafoutis

Written by Sandra on . Posted in Our Recipe.

Serves 8 people,

Eaten hot or cold, as cake or dessert, it’s a winner. Minimal fuss to prepare, and loved by all.  Use ripe apricots. Don’t use apricots that are too tart.

Preparation:  10 minutes to prepare and 35 min to bake.

Ingredients

350ml (1 1/2 cups)Milk or Milk Alternative
3XL Eggs
½ cup (125ml)Sugar or Honey
½ cup + 1Tbs (140ml)Entice Self Raising or Entice 100% Pure Rice flour
2Tbs (30ml)Vegetable Oil
5 mlVanilla Essence
8Ripe Apricots, sliced into thin slithers

Preheat the oven to 200 °C

Slice the Apricots and arrange in a greased baking tray of 22 x 29 cm.  I use an ovenproof rectangular shape glass dish.

Warm the milk to about 60°C

Whisk the eggs until light and fluffy

Add the flour, sugar, oil and vanilla essence to the eggs and whisk until smooth.

Whisk the warm milk into the mixture until combined.

Bake for 35 min, until nicely golden in colour.

Serve warm or cold. Serve with vanilla ice cream.

Note: Any pitted fruit works well.  In Winter use 3 Golden Delicious apples, peeled and sliced.  Use enough fruit to generously cover the base of the dish.

Entice Blueberry Poppyseed Cake

Written by Sandra on . Posted in Our Recipe.

Serves  8

Preparation:  10 minutes to prepare and up to 30 min to bake.

Ingredients

65g (2/3 cup)Butter
90g, 75ml (5 Tbs)Sugar
1XL Egg
145g, 110mlEntice Self Raising Rice Flour
17g (2 Tbs)Poppy Seeds
45 ml (3 Tbs)Milk
1 cupFresh Blueberries

Blueberry Sugar Syrup

¼ cupFresh Blueberries
2 TbsSugar
¼ cupWater

Preheat the oven to 180°C.  Grease an 18 – 20 cm spring release round cake tin and line with baking paper.

Using a mixer, beat the butter and sugar until light and fluffy, then add the egg and mix in.

Add the poppy seeds to the flour, and mix into the butter mixture with the milk. Pour the batter into the cake tin. Sprinkle the Blueberries on top. Bake for 30 minutes.

Blueberry Sugar Syrup

Add the syrup ingredients together and heat to dissolve the sugar. Serve the cake with the Blueberry Syrup and whipped cream or Vanilla ice cream

Entice Brown Rice Flour Flapjacks

Written by Sandra on . Posted in Our Recipe.

Ingredients

250ml (1 cup)Entice Brown Rice Flour
15ml (1Tbs)Honey
10ml (2 tsp)Baking powder (gluten free)
1/4 tspSalt
1/4 tspCinnamon
250ml (1 cup)Milk or Rice Milk (reconstituted)
1Egg
15ml (1Tbs)Vegetable Oil
1/4 cupChoc chips or Blueberries
To Serve
Maple Syrup (Optional)
Whipped Cream or Creme Fraiche
Cinnamon and Sugar to sprinkle

Method

In a large bowl mix together the dry ingredients.

Add the wet ingredients and mix until combined.

Stir in the choc chips or blueberries.

Oil a heavy based pan or use a non-stick spray. Once the pan is hot ladle some batter into the pan.

Once the top is bubbline, flip and cook it on the other side.

You can alwasy make the batter more or less liquid by adding milk or flour.

Serve with whipped cream or creme fraiche and maple syrup.

Enjoy

Entice Gluten Free Carrot Cake

Written by Sandra on . Posted in Our Recipe.

Ingredients

2Eggs
125 ml(½ cup)Soft Brown Sugar
125 ml (½ cup)Oil
250ml (1 cup)62ml (¼cup)Entice Self Raising Rice FlourEntice Sorghum Flour (or just use Entice Self Raising Rice Flour)
2.5ml(1/2 tsp)Bicarbonate of Soda
pinchsalt
(1tsp)Ground cinnamon
(¼ tsp)Mixed spice
375ml(1½ cups)Carrots, Grated
62ml (¼ cup)Pecan nuts, chopped

Method

Preheat the oven to 180°C

Beat the eggs, oil and sugar until light.

Mix the dry ingredients. Add to the wet ingredients, add the carrots and pecan nuts.

Pour mixture into a greased loaf tin (20x9cm).

Bake for 35 minutes, or until the tester comes out clean.

Cool on a wire rack.

Icing the Cake

Cream Cheese Icing

60gUnsalted Butter
125gCream Cheese
11/2 to 2 cupsIcing Sugar

 

Method

Cream the butter and cream cheese together, mix in the icing sugar.  Chill to a firm consistency.

Or

Dust the cake with some icing sugar.

For a bigger cake, double the ingredients.

ã Daisy Health Foods

Entice Gluten Free Quickest Sponge Cake

Written by Sandra on . Posted in Our Recipe.

Ingredients

500ml (2 Cups)Entice Self Raising Self Binding Rice Flour
250g (1 cup)Caster Sugar
250ml (1cup)Butter
4Eggs
For Chocolate Cake
60ml(4Tbs)Cocoa Powder mixed with 4 Tbs Boiling Water
For Lemon Cake
10ml (2 tsp)Grated lemon Rind

Method

Preheat the oven to 160°C.

In a bowl, mix the flour and baking powder.

Add the Butter, sugar and eggs with the variations if using.

Beat the mixture with a wooden spoon for a few minutes, until the batter is light and glossy.

Spoon the batter into a greased baking pan and smooth the surface with the spoon. Check with a skewer to determine when the cake is ready.

Bake for 30 to 40minutes.

Leave to cool, and ice or finish off as desired.

Entice Gluten Free Vanilla Cake

Written by Sandra on . Posted in Our Recipe.

Ingredients

250gEntice Self Raising Rice Flour
250gSugar / Fructose (use 165g)
50gButter
PinchSalt
7.5mlVanilla
PinchNutmeg
320mlWater

Method

Preheat the oven to 160°C.

Cream the sugar and butter together until light and fluffy.

Add the dry ingredients and mix well.

Mix the water and vanilla together and blend into the mixture

Pour into two round cake pans and bake for 30 minutes or until done.

Entice Gluten Free Crumpets

Written by Sandra on . Posted in Our Recipe.

Ingredients

375 ml (1 ½ cup)Entice Self Raising Self Binding Rice Flour
2 TbsSugar
3 TbsOil or melted Butter
2Eggs
312 ml (11/4 cup)Rice Milk or Milk

Method

Place Flour and Sugar in a bowl.

Beat the eggs with the oil and rice milk or milk.

Add the liquid ingredients to the flour mixture and mix lightly.

The batter can be used immediately, or allowed to stand for several hours.

Drop spoonfuls onto a hot, greased pan, and allow to cook until the bubbles have burst, before the crumpet is turned over.

Serve with honey, syrup or jam.